Cheese Enchiladas

Ingredients

gravy
2 dried ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces (1/2 cup)
1 tablespoon cumin seeds
1 tablespoon garlic powder
2 teaspoons dried oregano
3 tablespoons California Olive Ranch® Avocado Blend
3 tablespoons King Arthur® All-Purpose Flour
2 cups chicken stock
2 teaspoons Heinz® Distilled White Vinegar
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste
enchiladas
12 (6-inch) Mi Mamas® Corn Tortillas
1 1/2 tablespoons California Olive Ranch® Avocado Blend
8 ounces Kraft® Monterey Jack Cheese, shredded (2 cups)
6 ounces Kraft® Sharp Cheddar Cheese, shredded (1 1/2 cups)
1 cup white onion, chopped fine

Directions

gravy
Toast chiles and cumin in a 12-inch skillet over medium-low heat, stirring frequently, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool for 5 minutes. Add garlic powder and oregano and grind to fine powder.

Heat oil in a now-empty skillet over medium-high heat until it shimmers. Whisk in flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and spice mixture and cook until fragrant and slightly deepened in color, about 1 minute. Slowly whisk in broth and bring to a simmer. Reduce heat to medium-low and cook, whisking frequently, until gravy has thickened and reduced to 1 1/2 cups, about 5 minutes. Whisk in vinegar and season with salt and pepper to taste. Remove from heat, cover, and keep warm. (Sauce can be made up to 24 hours in advance. To reheat, add 2 tablespoons of water and microwave until loose, 1 to 2 minutes, stirring halfway through microwaving.)

enchiladas
Adjust oven rack to middle position and heat oven to 450 degrees. Brush both sides of tortillas with oil. Stack tortillas, then wrap in a damp dish towel. Place tortillas on a plate and microwave until warm and pliable, about 1 minute.

Spread 1/2 cup gravy on the bottom of a 13 by 9-inch baking dish. Combine cheeses in a bowl; set aside 1/2 cup cheese mixture for topping enchiladas. Place 1/4 cup cheese mixture across the center of each tortilla, then sprinkle each with 1 tablespoon onion. Tightly roll tortillas around filling and lay them seam side down in the dish (2 columns of 6 tortillas will fit neatly across the width of the dish). Pour remaining 1 cup gravy over enchiladas, then sprinkle with reserved cheese mixture.

Cover the dish with aluminum foil and bake until the sauce is bubbling and cheese is melted, about 15 minutes. Let enchiladas cool for 10 minutes, then sprinkle with remaining onion. Serve.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: https://www.americastestkitchen.com/recipes/7730-tex-mex-cheese-enchiladas